Pasta with clams and broccoli florets

This recipe for pasta with clams and broccoli florets contributes with a wide spectrum of essential nutrients to your family daily diet, such as vitamins, carbohydrates, antioxidants, and 6 essential fatty acids.


1 1⁄4 c pasta (small pasta)
24 clam (medium sized clams, scrubbed)
2 onion (chopped)
1⁄2 c wine (dry white wine)
4 T cooking oil (olive oil)
2 clv garlic (peeled, minced)
3 c broccoli (cut into florets)
1 T juice (lemon juice)
1 pn chili powder (optional, or crushed chili)


Add the pasta to a pot of boiling water and cook according to package instructions.

Meanwhile, steam the broccoli florets in a steamer or in a steamer basket over a saucepan of boiling water until slightly soft but still green and crisp. Add to the cooked pasta.

In a separate large saucepan, combine the clams and the remaining ingredients except the lemon juice. Cook covered over medium heat for about 5 minutes until clams open. Discard any clams that didn't open. Take the clams out of their shells and chop into chunks. Then add the clams and the cooking liquid to the pasta/broccoli mixture. Add the lemon juice and combine well.

4 servings


The alcohol in wine evaporates when cooking so there would be any left after five minutes.


International cuisine